Update: This post originally ran on January 26th, 2014, but we wanted to bring it back as a great springtime recipe!
Sweet Potato Hummus with Almonds + Radicchio
1 3/4 cups chickpeas (1 15 oz can)
1 small sweet potato roasted and peeled, cut into chunks
1/4 cup tahini
1 tbs lemon juice
2 cloves garlic, roughly chopped
1 tbs olive oil + additional for serving
2 tsp cumin
2 tsp ras al hanout*
1/4 cup sliced almonds
1/4 radicchio, chopped
Rinse and drain chickpeas. In a food processor combine chickpeas, tahini, lemon juice, garlic, and olive oil. Process until a rough paste is formed. Add sweet potato, cumin, ras al hanout, and a generous sprinkling of salt and pepper. To serve, top hummus with freshly ground pepper, a touch of olive oil, almonds, and radicchio.
*Ras al Hanout is a Moroccan spice blend that can be made at home or substituted in this recipe by using 1/2 tsp cinnamon, 1/2 tsp coriander, 1/4 tsp tumeric, 1/4 tsp paprika, 1/4 tsp cardamon, 1/4 tsp cayenne pepper.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.